Bell Pepper Chicken Burritos
|Serving Size||½ of recipe|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Total Carbohydrate||31 g|
|Dietary Fiber||2.5 g|
|Canola oil||2 teaspoons|
|Chicken breast, cut into ¾ inch pieces||¼ pound|
|Orange bell pepper, diced||½|
|Yellow onion, diced||1 tablespoon|
|Garlic clove, minced||1|
|Dried cilantro||¼ teaspoon|
|Medium tomato, diced||½|
|Cheddar cheese, grated||½ cup|
|Wheat tortillas (7 ½-inch diameter)||2|
- Preheat oven to 350˚F.
- Heat canola oil in a medium to large skillet over medium-high heat. Add chicken, bell pepper, onion, garlic, cilantro, and cumin. Cook, stirring regularly, until chicken is cooked through, about 6-8 minutes. Stir in tomatoes and cheese.
- Portion burrito filling into tortillas, roll tightly, and fold ends under. Place seam-side down, in a small baking dish coated with cooking spray.
- Bake 10-15 minutes, until heated through.
2 very lean meats; 1 high-fat meat substitute; 1.5 starches; 1 fat
Dice a ½ avocado, ½ orange bell pepper, ½ medium tomato, and 2 tablespoons yellow onion. Combine together in a large bowl. Toss with the juice of ½ a lime, a dash of salt, and pepper to taste. (For ½ of recipe) 102 calories; 9 g carbohydrate; 2 g protein; 8 g fat (1 g sat); 3 g fiber; 87 mg sodium. Exchanges: 2 vegetables; 1 fat.
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